Remove phyllo dough from freezer the night before and place in refrigerator to thaw.

Preheat oven to 350 degrees. In a large non-stick skillet, saute onions in margarine or butter until tender. Add squeezed spinach, breaking up with a fork. Stir in flour, tarragon, and pepper; add milk. Cook and stir on low heat until thick and bubbly. Lightly beat 2 eggs and add to skillet in a folding motion. When eggs have set, fold in cottage and feta cheese. Turn to lowest heat and assemble phyllo as follows.

Place a large non stick pizza pan in the middle of your counter. Carefully remove phyllo dough from carton and unfold. Take 1 sheet and fold in thirds lengthwise. Place one end of folded sheet in center of pizza pan, extending the other side out over the side of the pan. Repeat with 7 more sheets, arranging them in spoke fashion evenly around pan. (The innner ends of each sheet should overlap in center of pan and should be about 3" apart at the outer ends of each spoke.)

Spread the filling in an 8" circle in the center of the phyllo dough. Lift the end of 1 phyllo strip and gently "bunch together" and place on top of filling. Repeat with the other 7 strips, leaving a 3" circle of filling exposed in center. Drizzle with 2 tablespoons melted butter and bake on middle shelf for about 15 minutes or until dough is golden brown. Cut into 8 wedges and serve immediately.

The owner says that this dish looks elegant but is easy to make and always impresses the guests.

The Summer House Bed & Breakfast; Sandwich, Massachusetts. Printed in Rise & Dine, Savory Secrets from America's Bed & Breakfast Inns, by Marcy

Mc formatted by Brenda Adams <adamsfmle@sprintmail. Com>; Mc post 10/1/97